Vietnamese Coffee Bean vinacafe and Central Plains G7 Coffee

Vietnam Coffee

Vietnamese coffee, strong flavor, sour taste, smooth and moist taste, mellow slightly bitter, aromatic, refreshing, representative products are Central Plains Coffee and Highland Coffee.

Product introduction

A modified Vietnamese pot is used to extract pure Vietnamese coffee beans by dripping. And the most important feature of Vietnamese coffee beans is baked with special cream, so there will be a strong tropical coffee wrapped with a strong creamy flavor.

There are two main kinds of instant coffee in Vietnam: vinacafe (Weina Coffee) and Central Plains G7 coffee.

Vina three-in-one instant coffee is produced and exported by Vietnam Bian he Vina Co., Ltd., the market share of Vina coffee in Vietnam has been maintained at more than 45%, in a leading position. At present, Wiener has participated in the China-ASEAN Expo for many years, and Wiener Coffee is often seen in some influential exhibitions in the mainland. VINACAFE is selected from the famous high-quality BUON ME THUOT coffee beans, high-quality cream and sugar, full of natural fragrance and value for enjoyment. The product contains 85 calories per 20g, fat 24g (4%), protein less than 1g, carbohydrates 14g (5%), each person's normal daily calorie intake is about 2000 calories, can be adjusted according to personal needs, drinking Vinacafe will never get fat.

Although G7 coffee is also instant coffee, but the taste is rich and mellow, do not taste carefully can not taste instant coffee, similar to the taste of currently brewed coffee. G7 coffee is one of the most famous coffee in Vietnam. Each coffee bean is selected from the best coffee area in the Vietnamese plateau and baked with special cream. G7 Coffee is the only white coffee (Milk Coffee) brand on the Vietnamese market, which is refined by advanced European technology. G7 coffee has great advantages in taste and adaptation to the crowd. Customers who have drunk G7 coffee will not feel dizzy, irritable and tasteless, will not affect consumers' sleep, will not affect normal work and study, and bring customers a relaxed and pleasant mood, which is a very remarkable feature different from traditional coffee. The G7 coffee is very suitable for the taste of Asian people, and users who have drunk the product will feel the obvious advantages. In particular, it has the role of regulating endocrine, is a natural beauty fitness daily work fashion coffee.

Production situation

Vietnam's geographical location is very favorable for coffee cultivation. Southern Vietnam has a hot and humid tropical climate, which is suitable for growing ROBUSTA coffee, while the north is suitable for growing ARABICA coffee. Coffee production in Vietnam has the following characteristics: (1) because there is no effective way to deal with fallen leaves, medium-grain coffee was selected as the main variety in the early 1980s. (2) based on the planting technology, the coffee planting method was determined, that is, under the hot and humid climate in southern Vietnam, high density planting, large amount of irrigation, excessive fertilization and no shading trees were used to obtain the maximum yield and give full play to the production capacity of medium-grain coffee. The per unit yield of many coffee plantations in Daklak, Gia Lai, Kontum and Dong Nai areas of Vietnam reached 340t / ha. The yield of some plantations is even as high as 89.9 tons per hectare. (3) processing technology: mainly making full use of the solar energy drying method in the dry season in the plateau of central Vietnam to process coffee.

Coffee cultivation in Vietnam covers an area of about 500000 hectares, of which 10% are owned by state-owned enterprises and farms, and 85% by farmers and landowners. The scale of the manor is small, usually 2-5 hectares, and the large manor is about 30-50 hectares, but the number is small. Vietnamese coffee ranks second in all agricultural products exported from Vietnam, second only to rice. Every year, about 300000 farmers are engaged in coffee cultivation, with a labor force of 600000, and the labor force can reach 700000 to 800000 in the three-month harvest period. as a result, the coffee industry has absorbed 1.83% of the country's total labor force and 2.93% of the total agricultural labor force.

Vietnam Coffee Corporation (VINACAFE) is a 100% state-owned enterprise with 70 companies and farms under its jurisdiction. VINACAFE exports 20-25% of Vietnam's coffee production each year.

According to the business statistics of Vietnam Coffee Association, in 2000-2001 (from October 2000 to September 2001), a total of 874676 tons of coffee were exported from 149 units in Vietnam, of which the three largest export companies were OLAM (wholly foreign-owned enterprise, 21326 tons), DAKMAN (joint venture, 18076 tons) and VINAFIMEX (local enterprises, 13719 tons).

The Vietnam Coffee quality Standards Committee was led by the Vietnam Coffee Association to draft the Vietnam National Coffee Standard, which was reported to the Ministry of Science, Technology and Environment (now the Ministry of Science and Technology) for examination and approval. [2]

Processing condition

In the field of coffee processing, there have been some dilapidated processing plants since 1975, and there are several processing plants in northern Tongjiao, Fukui and other places, whose equipment was made in East Germany from 1960 to 1962. In the south, the old factories left by former landowners such as ROSSI,DELPHANTE are also small. While expanding the coffee planting area, Yue also began to build new coffee processing plants, first producing some stand-alone equipment, and later imitating the production line according to the HANGXA style, the main manufacturers are the Haiphong May 1 Machinery Factory, the Ministry of Industry A74 Plant in Shoude, Ho Chi Minh City, and so on. In recent years, many companies and farms in Vietnam have imported new processing plants with relatively complete equipment from Germany and Brazil, and imported more than a dozen sets of coffee processing production lines from PINHALENSE of Brazil. Since then, more and more factories began to imitate and improve their own production of Brazilian equipment. In recent years, the processing capacity of Vietnamese coffee has been greatly improved, which can guarantee the export of 150000 to 200000 tons of coffee kernels per year. In addition, there are many enterprises with inadequate equipment, which only rely on a few stand-alone machines for processing, and purchase newly processed coffee from farmers to ensure export standards. The coffee purchased from the private sector is mainly handled by each farmer through the cement yard or soil yard. Farmers in many places use small grinders to grind dried coffee fruits into coffee kernels and sell them to coffee buyers. This kind of processing leads to the instability of product quality. Coffee produced by companies and farms is usually of good quality and beautiful appearance, such as thang loi, phuoc an, viet duc, buon ho, d'dao and so on, which are recognized by customers. Generally speaking, the sale of coffee has not been carried out in accordance with national standards for a long time, and the quality provisions in the sale and purchase contract are very simple, which are only determined through consultation between the buyer and the seller, which can not effectively promote the improvement of coffee quality and the level of the processing industry.

In recent years, the above situation has improved. As the supply exceeds demand, the price of coffee continues to fall, causing the buyer to demand higher quality and to increase the requirements to the seller, such as the general request to try the sample, which is used as a basis for settlement and payment. The coffee industry in Vietnam must improve its processing level in time. In addition to customers demanding higher quality standards, the Vietnamese coffee industry also faces problems in the world coffee market:

The Association of Coffee producing countries (ACPC) supports some Chinese and American coffee producing countries on eliminating low-quality coffee from the world coffee market in order to stabilize the balance of supply and demand in the market.

Since January 1, 2003, EU countries have applied OCHRATOXYN A pollution targets and destroyed substandard coffee on a large scale.

The above requirements of Vietnamese coffee need to be greatly improved in the field of processing in order to continue to adapt and develop.

At present, Vietnamese coffee is still mainly dry-processed ROBUSTA, coffee purchased back to use solar energy to dry. If there is continuous overcast and rainy weather during the harvest season, burn coal or firewood to dry. There are also some enterprises that use blenders for wet processing. The ARABICA with small output is processed completely by wet process. SORTEX color sorter is used for classification in many places. [2]

Development planning

Change the planting structure and determine the strategic goal of industry development. Reduce the planting area of ROBUSTA coffee and turn the land with low efficiency in coffee cultivation into other perennial cash crops such as rubber, pepper, fruit trees and annual crops such as cotton and hybrid corn.

Expand the planting area of ARABICA coffee in areas where conditions permit. The ultimate goal of the strategy is to maintain or slightly reduce the current perennial area of coffee to about 450000 to 500000 hectares, including 350000 to 400000 hectares for ROBUSTA coffee (a decrease of 100000 to 150000 hectares) and 100000 hectares for ARABICA coffee (an increase of 60, 000 hectares over the 40, 000 hectares previously grown with French aid loans). The total output is guaranteed to be about 600000 tons, equivalent to 10 million packets, 5 million packets less than the current ROBUSTA coffee.

Reduce production cost and improve operation efficiency

Although the labor cost of Vietnamese coffee industry is relatively low and the output of coffee is high, the cost of Vietnamese coffee is still high and it is difficult to be competitive. The main reason is that Vietnamese farmers purchase a large number of chemical fertilizers and irrigation in order to increase their output as much as possible, which reduces the efficiency of investment and increases the cost of production. Therefore, it is necessary to adjust the investment structure and reduce the investment in chemical fertilizers, pesticides and irrigation. It is not necessary to pursue the highest output but can achieve the most considerable profit level. In addition, at present, Yue farmers use a large number of chemical fertilizers, which should be replaced by organic fertilizers to improve the scientific and technological content.

Improve the processing equipment and improve the product quality

Improve processing technology and equipment, adopt Vietnamese national product quality standards in line with international standards, and improve product quality in accordance with market requirements. Now, the ability to process ARABICA coffee is poor, especially in the first process of peeling. Due to the lack of a large amount of clean water and sewage treatment facilities in many areas, it is inevitable to pollute the environment.

Production provides a variety of goods to meet the needs of consumers

Produce and provide a variety of goods to the market in addition to raw coffee kernels to meet the needs of consumers. At present, there are two instant coffee manufacturers, one is the Bianhe coffee factory under VINACAFE, and the other is the Vietnam factory of Nestl é (Thailand). The current problem is to expand the market scope. In addition, the development of boxed liquid coffee is also being considered.

Produce high quality products

Produce high-quality products, such as organic coffee, special coffee and so on. The climatic conditions in the mountains of northern Vietnam are suitable, which is conducive to the growth of ARABICA. Local minorities seldom use chemical fertilizers and pesticides, and have the conditions to develop organic coffee, but the problem is that organic coffee requires authoritative certificates and market recognition, and the more areas do not reach this level.

Reform the business relationship and strengthen the development of the international market

Reform the business relationship, strengthen the international market development of Vietnamese coffee, and pay more attention to the development of the domestic market. At present, Vietnamese coffee has been exported to 50 countries and regions in the world, but it lacks traditional and stable trading partners. Yue Coffee has not yet participated in futures market trading. At the same time, the domestic coffee market in Vietnam has not been fully developed, and although Vietnamese have been drinking tea for a long time, the potential for young people to drink coffee is considerable.

Maintain the steady development of coffee industry in Vietnam

The coffee industry in Vietnam supports 600000 farmers, and the number of people related to the industry reaches 1 million. The coffee industry in Vietnam is still weak, and it is still very weak compared with the world's traditional coffee powers. Therefore, it is necessary to take advanced measures in coffee cultivation, production, processing and trade to improve efficiency and develop Vietnam's coffee industry into a stable and sustainable industry. [2]

Representative product

The representative products of Vietnamese coffee are Zhongyuan Coffee (TRUNGNGUYEN) and Highland Coffee (HIGHLANDS).

Zhongyuan Coffee

If we say that the Central Plains coffee has a strong and strong taste, then the highland coffee is elegant and warm.

If we say that Central Plains Coffee focuses on product research and development, then Highland Coffee emphasizes store decoration.

If we say that Central Plains coffee is the first choice for Vietnamese, then Highland coffee is favored by tourists.

If Central Plains Coffee has captured the workers and peasants, then Highland Coffee has mastered the middle class.

If we say that the boss of Central Plains Coffee is a local talent, then the head of Highland Coffee is a representative of overseas Chinese.

The history of Central Plains Coffee is not long. Its founder and current general manager, DangLeNguyenVu, is 36 years old. In 1996, he was a 25-year-old medical student. Seeing that coffee is the most potential industry in Vietnam, he founded Zhongyuan Coffee with three friends in Bangmeishu, a coffee producing area in central Vietnam. In addition to hoping to expand Vietnamese coffee to the world. Tong Coffee is also expected to improve the lives of local ethnic minorities (whose name is the Central Plains). Over the past ten years, with the cooperation of weather, geography and people, Zhongyuan Coffee has successfully leapt onto the international stage since 2000. Zhongyuan Coffee has won the Best Product Award in Vietnam for seven consecutive years. At present, Zhongyuan Coffee has 400 chain stores and 1,000 franchise stores in Vietnam. The coffee they produce is also sold to more than 40 countries around the world, including the United States, Canada, Britain, Germany, the Netherlands, Sweden, Russia, Ukraine, Australia, Japan, Singapore, China, Cambodia and Thailand. He also won the title of ASEAN Best Young Entrepreneur and Vietnam third Class Labor Medal (2004), Greater Vietnam Yellow Star Medal (SaoVangDatViet,2003~2005), Vietnamese Entrepreneur Red Star Medal (DoanhNghiepSaoDo,2002). At the same time, he also extended the successful model of Central Plains Coffee to other fine domestic agricultural products such as Dalat red wine, PhuQuoc fish sauce, BinhThuan dragon fruit, CanTho Royal No. 5 pomelo and so on. In addition, he provides financial assistance to low-income families, martyrs, students in need, entrepreneurial youth, and even dioxin victims in Vietnam. From the desertion of soldiers in medical school at that time to the act of great love and righteousness now, it may also be another manifestation of Deng Li Yuanyu's hanging pot to save the world.

Zhongyuan coffee does not use vacuum packaging, because the vacuum packaging process will make coffee lose part of its aroma, of which the advanced is the so-called "ferret coffee" CAPHECHON, also known as Legendee or CoffeeWeasel. allegedly. In the early days, ferrets in Vietnam liked to pick coffee beans that tasted ripe. Because the ferrets could not digest the coffee beans themselves, they had to excrete them by secreting some special digestive enzymes. The next day, coffee workers would look for complete coffee beans from ferret feces, wash and dry them with cream, and finally produce chocolate-like coffee, which is expensive because of its special "achievement" process and scarce output. Together with Indonesian civet coffee (KopiLuwak), it is regarded as the top coffee in the world.

Now Zhongyuan Coffee specially invites experts from Germany for technical guidance, using a special formula to simulate the digestive enzymes in ferrets, making LegendeeCoffeeWeasel with low caffeine content, so that people can brew the best iced coffee in the world without going through ferret feces, enjoying endless aftertaste. Other special Central Plains coffee is Zhongyuan 4 PremiumCuli, which combines chocolate, tamarind and other aromas, always with a heavy taste; Zhongyuan 9 Passiona is the latest low-caffeine product with the price almost the same as Legendee, but I think it is more suitable for women, especially girls; boxed HouseBlend is the best entry for Zhongyuan coffee. In addition, the G7 (said to be hoping to enter seven major developing country markets, including China) three-in-one instant coffee, taste good.

Unlike the localized Central Plains Coffee, Highland Coffee takes the international route, so it is called the Starbucks of Vietnam: from afar, there are eye-catching signs, outdoor seating is full of different languages, waiters all wear red and black uniforms, deliberately built lantern optical fiber with lazy sofas, the most suitable for people to nest FreeWifi all day. It attracts foreign tourists, business people and modern Miss Saigon, as well as a new ethnic group, the middle class, emerging in Vietnam's economic development.

Highland coffee

DavidThai, founder of Highland Coffee, was born in South Vietnam in 1972 and emigrated to Seattle at the age of 6. Under the influence of Starbucks' hometown, he decided to return home to start a business at the age of 24. In 1996, he went to Hanoi to study Vietnamese for a year, during which time he also visited Japan, Thailand, Singapore and other Asian countries. Two years later, he founded Plateau Coffee, a subsidiary of Yue Thai International Joint Stock Co., Ltd. (VietThaiInternationalJointStockCompany,VTI). At the beginning, he mainly promoted it in major hotels and supermarkets in Vietnam. In 2002, the first Highland Cafe opened opposite the Red Church in Ho Chi Minh City, offering cinnamon coffee that foreign tourists are most familiar with, while its EspressoArabicaSupreme strictly selects 100% Arabica, which is representative of the top taste. In addition to coffee, Highland Coffee also offers a variety of light meals and teas, so it achieved brilliant results in its first year. At present, Highland Coffee has dozens of branches in Vietnam, most of the five-star restaurants, high-end Western food and 3gamer 4 tourists unanimously trust the coffee brand is HighlandsCoffee.

No matter what kind of Vietnamese coffee it is, it has a "resilience" different from Eurasian bourgeois coffee culture, and this toughness comes from its constant "mixed race". From the beginning with France, Vietnamese coffee has continued to "mix", even now is still mixed, such as VINACAFE launched a Korean red ginseng flavor of four-in-one instant coffee, well received. However, I have also heard that some Taiwanese have taught Vietnamese to add monosodium glutamate to their coffee, so this kind of desktop mixed-race taste is more difficult to imagine, at least it is not good for health.

Vietnamese coffee culture

Drinking coffee is a daily habit of Vietnamese. Vietnamese cafes are very common, not high-spending places, and ordinary ones are only a few yuan RMB. Vietnamese coffee is not brewed in a coffee pot, but a special dripping coffee cup, followed by an old-fashioned printed glass, drop by drop to pass the time. When making, put the dripping cup on the cup holder below, put coffee powder in the drip, press a piece of metal with holes, and then brew it with hot water to let the coffee drip into the cup. When making hot coffee, keep the cup warm in a large bowl filled with boiling water, because it may take ten minutes to finish a cup of coffee, and the hot coffee will cool off. Some people like to add a layer of very sweet condensed milk under the cup, wait for the coffee to drop into the cup, and then mix black coffee with white condensed milk to drink, which is extremely sweet. Ice is fine.

The practice of this kind of coffee seems to be found only in Vietnam, and I am afraid that only gentle Vietnamese have such a good temper to wait patiently for a cup of coffee to finish, and then drink it slowly. Even if you pick up coffee on the street by the side of the road, it is the same production procedure and is not ambiguous.

There are so many cafes in Vietnam that people have the urge to open one right away. There are five or six cafes on a small street. The cafes in each city are very different and have their own temperament.

Hanoi's Huanjian Lake is a gathering area of backpackers, surrounded by a lot of beautiful CAFE, with a balcony overlooking the night of Huanjian Lake. The cafes that locals like to patronize usually have a small face. the room is a long, deep strip, with curtains at the door, tables and chairs are short, coffee is very cheap, and a cup of black coffee costs only 5000 guilders. The cafe specially prepared for foreign tourists is different. It is more westernized and the storefront is specially decorated. The price is more than double, but it is still very cheap compared with domestic cafes. Some cafes are opened in a century-old house, where everything is made of wood, with beautiful floors, stairs and tables. You can sit outside and enjoy the street view in the sun, with pink roses on the table. Although such a store knows full well that it costs twice as much, everyone competes to sit there and write postcards and diaries, and no one wants to leave.

The cafes in Saigon are completely different. The tables and chairs face the street, or the house is surrounded by windows extending in all directions. The space is open. The atmosphere in the cafe also seems free and erosive, the coffee is still the same, but the guests all have their own feelings.

Various drinking methods

The leaking cup is made of stainless steel and aluminum, and the taste of stainless steel is not as good as that of aluminum, but the aluminum is easy to deform. It is said that the effect made of aluminum-silver alloy will be better, it is not easy to deform and can guarantee a certain expansibility. The coffee filtered out will taste better. Many people may not notice that this kind of coffee belongs to the most civilian coffee in the alley, that is, the coffee powder is wrapped in gauze and boiled in the pot, then scooped out of the pot and served with ice and condensed milk. If it is black coffee, generally do not give you straws, if there is condensed milk will give you straws-asked a lot of people do not know why, only said that it has been so before.

It takes seven minutes to make an authentic cup of iced Vietnamese coffee. The required materials are: medium-sized coffee powder (to avoid leaving too much waste when dripping), dripping pot, condensed milk, ice cubes (be sure to be big enough, as coffee can only give out the best flavor under the alternating action of hot and cold first), a high and a low transparent glass (for the fun of watching dripping), 96cm 100 ℃ of hot water.

The bubble method is as follows:

1. First pour 3-4 teaspoons condensed milk into a short glass, then place the dripping pot on top of the glass, then add 3 small teaspoons of coffee powder (1 ∕ 6 pot height), gently shake the pot to distribute the coffee powder evenly.

two。 Gently put down the sieve and inject a small amount of hot water (friends who are familiar with coffee know that this is boring). Wait about 30 seconds for the coffee powder to fully absorb and expand, when the coffee has begun to leak.

3. Press the sieve down (not too tight or too loose), pour in 5 or 6 minutes of hot water, and close the lid. Ideally, coffee would be dripped within 5 or 6 minutes at a rate of 65 drops of ∕ per minute. This process is critical, too fast or too slow, indicating that the gouache ratio, sieve feeding, or the temperature of the water is problematic, which can lead to too light, bitter, or early cooling.

4. Fill the tall transparent glass with ice, then put the drip pot on the lid (the coffee won't drip everywhere), stir the coffee in the short glass with condensed milk, pour it into a large glass, and wait another 30 seconds for the coffee, condensed milk and ice to blend thoroughly.

Another method is cold soaking, which is said to release 90% of the aroma and caffeine, 2 to 3 times the concentration of regular coffee, but only about 15% of the original oil, acidity and bitterness. We have not tried it, but we will only provide you with the following advice:

Find a covered glass or container, put into a volume of 1 beat 3 or 1 hand 4 coffee powder, pour into cold water at room temperature, the ratio of water to coffee at 4:1, stir well, prevent and cure at room temperature for 3-4 hours (also can be put overnight), then use a filter to pour the coffee into another cup, back and forth 2-3 times, and there is no residue, put in the refrigerator, drink, add ice, condensed milk dilution.

Speed of development

In 2010, Latin America's dominant position in the international coffee market is being seriously challenged by Asian countries. The rapid rise of Vietnam and Indonesia on the list of world coffee exporters has caused surprise.

According to the Latin American Business Daily published by Mercosur, from March 2000 to March 2001, Vietnam exported 12.5 million bags of coffee (60 kg each), making it the second largest coffee exporter in the world, pushing Colombia into third place. In February this year, Vietnam's coffee exports performed miracles, surpassing Brazil, the world's number one coffee exporter. Indonesia is also eyeing covetously, threatening the status of C ô te d'Ivoire, the world's fourth-largest coffee exporter.

At present, although the coffee production in Vietnam is not comparable to that in Brazil, the development rate of coffee production in Vietnam is very remarkable. It is predicted that Brazil's coffee production will reach 34 million bags this year, of which 24 million bags are high-quality Arabica coffee. Vietnam's coffee production was only 3.6 million bags in 1985, will leap to 13 million bags in 2001 and is estimated to rise to 16 million bags in 2004.

The Latin American Business Daily said that the direct impact of the increase in coffee production in Asia is that the supply of coffee exceeds demand in the international market. This year, the total world coffee output is estimated to be 115 million bags, and the world coffee consumption is about 105 million bags, with an oversupply of 10 million bags. At present, the world coffee stock has 40 million bags. The substantial increase in the number of coffee on the market is bound to impact the price of coffee. From 1995 to 2000, the average price of the highest quality Arabian coffee on the international market was $1.30 per pound, but by the end of May this year, the average price had fallen to $0.60 per pound.

It is reported that the annual export value of coffee beans in the world reaches 8 billion US dollars, and the export value of roasted coffee beans is 55 billion US dollars. In the 1990s, global coffee consumption increased by 1.5%. The United States is the world's largest consumer of coffee, consuming 19 million bags of coffee a year, while Brazil is second, consuming 13 million bags of coffee a year. Finland drinks 11 kilograms of coffee per person per year, ranking first in the world in terms of per capita coffee consumption, followed by the United States and Brazil, with 5 kilograms and 3.6 kilograms of coffee per person respectively. [4]

Vietnamese coffee related nouns

Flavor [Flavor]: the overall impression of aroma, acidity, and mellowness.

Acidity [Acidity]: the strong acidity of all coffee grown on the plateau. The sour here is different from bitterness and Sour, and has nothing to do with pH value. It refers to a fresh and lively quality that promotes coffee to exert its functions of invigorating the mind and clearing the taste. The acidity of coffee is not the acidity or sour smell of acidity or alkalinity, nor is it an uncomfortable acid that enters the stomach. When making coffee, the performance of acidity is very important. under good conditions and skills, a special taste with fresh acidity can be developed, which is a necessary condition for high-grade coffee. The sour taste of coffee describes a lively, bright flavor, which is somewhat similar to that used in wine tasting. If the coffee bean lacks acidity, it is equal to lose vitality, taste empty and boring, without layer depth. Acidity has many different characteristics, such as coffee beans from Yemen and Kenya, which have an impressive fruity aroma and a red wine-like texture.

Mellow [Body]: the taste of the tongue after drinking coffee. The change of mellowness can be divided into light to light, medium, high, fat, and even Indonesian coffee is as thick as syrup.

Odor [Aroma]: the smell and aroma emitted after the coffee has been prepared. The words used to describe smell include caramel, carbon roast, chocolate, fruit, grass, malt, and so on.

Bitterness [Bitter]: bitterness is a basic sense of taste, and the sensory area is distributed in the base of the tongue. The bitterness of deep baking is deliberately created, but the common cause of bitterness is too much coffee powder and too little water.

Light [Bland]: coffee grown in lowlands, usually quite light and tasteless. Coffee with insufficient coffee powder and too much water will have the same light effect.

Salty [Briny]: after brewing, if the coffee is overheated, it will produce a salty taste.

The aroma of soil [Earthy]: commonly used to describe spicy and earthy Indonesian coffee, not the smell of dirt on coffee beans.

Uniqueness [Exotic]: describes coffee with its unique aroma and special flavor, such as flowers, fruits, and spices. Coffee from East Africa and Indonesia usually has this property.

Aromatic alcohol [Mellow]: used to describe coffee with good acidity balance.

Mild [Mild]: used to describe a coffee with a harmonious, delicate flavor, used to refer to all plateau coffee except Brazil.

Soft [Soft]: describes low acidity coffee such as Indonesian coffee, and also describes it as mellow or sweet.

Sour [Sour]: a sense of taste in which the sensory area is mainly located at the back of the tongue and is characteristic of light roasted coffee.

Spice [Spicy]: a flavor or smell reminiscent of a particular spice.

Strong [Strong]: technically, it describes the advantages and disadvantages of various tastes, or the relative ratio of coffee to water in a particular conditioned product. In terms of popular usage, it describes the strong flavor of deep-roasted coffee.

Sweet [Sweet]: in essence, it is like fruit, and it also has something to do with the taste of wine.

Wild [Wild]: describes coffee with extreme taste characteristics.

Wine [Winy]: fruit-like acidity and smooth mellow, created by the contrast of special flavor. Kenyan coffee is the best example of wine flavor.

In addition: coffee beans can only be roasted to become coffee beans for grinding and drinking, generally divided into light, medium, deep and extra-deep roasting.

Related venues

There are so many cafes in Vietnam that people have the urge to open one right away, not deceiving people, even more than in France. The cafes in each city are very different and have their own temperament.

Hanoi's Huanjian Lake is a gathering area of backpackers, surrounded by a lot of beautiful CAFE, with a balcony overlooking the night of Huanjian Lake. The cafes that locals like to patronize usually have a small face. the room is a long, deep strip, with curtains at the door, tables and chairs are short, coffee is very cheap, and a cup of black coffee costs only 3000 guilders. The cafe specially prepared for foreign tourists is different. It is more westernized and the storefront is specially decorated. The price is more than double, but it is still very cheap compared with domestic cafes. The cafe run by the sister in the Vietnamese movie "wife stealing" basically belongs to the former kind. Some cafes are opened in a century-old house, where everything is made of wood, with beautiful floors, stairs and tables. You can sit outside and enjoy the street view in the sun, with pink roses on the table. Although such a store knows full well that it costs twice as much, everyone competes to sit there and write postcards and diaries, and no one wants to leave.

There are far more cafes in Saigon than in any city, with high, middle and low grades. Those who can drink coffee casually in the alley belong to low-grade, and most of them are mid-range cafes. Some cafes have small bridge and flowing water, there are old trees, and some have music playing, which is full of romantic atmosphere. This kind of cafe belongs to the place of leisure and chat.